![]() ![]() During that year's Christmas season, lines formed around the block. When Frederick & Nelson filed for bankruptcy in 1991, Frango lovers throughout the Northwest feared a candy crisis and began hoarding their beloved truffles. Frederick & Nelson was the distributor west of the Mississippi, and Marshall Field covered the rest of the nation. Marshall Field began producing its own version, and the candies began selling all over the country. When Donald Frederick sold his interest in the store to Marshall Field in 1929, Ridean and the candy staff went to Chicago to introduce the mints to executives. Priced at 50 cents a tin, the sweets were both elegant and inexpensive. Packed in a green and white, eight-ounce tin, Frangos became the perfect gift for any occasion. The tasty morsels were a huge success, aided by heavy promotion from Gil Ridean, head of Frederick & Nelson's Food Division. After some trial-and-error recipes, Alden concocted a treat made from cocoa beans, peppermint, and 40 percent butter. After a few years of selling hard candies and dipped chocolates, it was decided that a chocolate mint truffle might be a tasty addition. In 1921, the store opened a candy kitchen, under the direction of Ray Clarence Alden. ![]() ![]() It is unsure how the name Frango originated, although the "Fr" may have been used to tie in the name with Frederick. The flaky confection was made with 32 percent butterfat - triple the amount in regular ice cream. Many diners finished their meal with a Frango, a frozen dessert that came in one of two flavors: maple and orange. When the store opened on September 3, 1918, it boasted a tearoom in which fashion shows were held for the enjoyment of the shoppers while they had lunch. The trademark was applied in preparation for the opening of the new Frederick & Nelson store at the corner of 5th Avenue and Pine Street in Seattle. Originally used as the name of a frozen dessert served at the Frederick & Nelson department store in Seattle, it later is attached to small mints that quickly become a commercial icon for the Pacific Northwest, and a taste treat around the nation. : Chris Kent : Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif.On June 1, 1918, a trademark document is submitted to the United States Patent Office for the name Frango. : Time: 30 minutes preparation, several hours chilling. Enjoy! : Difficulty: moderate (melting chocolate is tricky). * This is serious decadence! The first time I made this, I stopped several times in disbelief of just what I was doing. ![]() The chocolate and mint flavors predominate, no matter what crust you use. * If youre not very good at pie crusts (Im not), feel free to use a pre-formed graham cracker crust. I got the recipe from Malcolm Slaney, who "found it in a cookbook when attending Kayak School in Oregon." * This recipe fills a shallow 8 inch pie tin add 50 percent to everything to fill a 9-inch pie tin. NOTES: * Decadent chocolate mint pie - One of the things that is memorable about Marshall Fields department store in Chicago is their "Frango chocolate mints." This pie captures the flavor perfectly. Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes them stick to the side a little better). Add the eggs one at a time, beating well after each egg, until well blended. Add to the butter-sugar mixture and beat thoroughly. In the top of a double boiler, melt the chocolate. : Chris Kent : Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif., USA : -or- decwrl!kent : Copyright (C) 1986 USENET Community Trust NOTESÄ«eat the butter and sugar in a large bowl until light and fluffy. Beat the butter and sugar in a large bowl until light and fluffy. ![]()
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